机译:大豆蛋白分离液和水胶体的应用基于3D食品印刷的食品材料
Chinese Acad Agr Sci Inst Food Sci & Technol Key Lab Agroprod Proc Lab Food Chem & Nutr Sci Minist Agr 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China|Univ Liege Gembloux Agrobio Tech Dept Agron Bioingn & Chim Lab Gastron Sci B-5030 Passage De Deportes Gembloux Belgium|Chinese Acad Agr Sci Inst Food Sci & Technol ILFSST 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci & Technol Key Lab Agroprod Proc Lab Food Chem & Nutr Sci Minist Agr 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China|Chinese Acad Agr Sci Inst Food Sci & Technol ILFSST 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Univ Liege Gembloux Agrobio Tech Dept Agron Bioingn & Chim Lab Gastron Sci B-5030 Passage De Deportes Gembloux Belgium|Chinese Acad Agr Sci Inst Food Sci & Technol ILFSST 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Univ Liege Gembloux Agrobio Tech Dept Agron Bioingn & Chim Lab Gastron Sci B-5030 Passage De Deportes Gembloux Belgium;
Univ Liege Gembloux Agrobio Tech Dept Agron Bioingn & Chim Lab Gastron Sci B-5030 Passage De Deportes Gembloux Belgium|Chinese Acad Agr Sci Inst Food Sci & Technol ILFSST 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Univ Liege Gembloux Agrobio Tech Dept Agron Bioingn & Chim Lab Gastron Sci B-5030 Passage De Deportes Gembloux Belgium|Chinese Acad Agr Sci Inst Food Sci & Technol ILFSST 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
Univ Liege Gembloux Agrobio Tech Dept Agron Bioingn & Chim Lab Gastron Sci B-5030 Passage De Deportes Gembloux Belgium|Chinese Acad Agr Sci Inst Food Sci & Technol ILFSST 2 Yuan Ming Yuan West Rd Beijing 100193 Peoples R China;
3D printing; Soy protein isolate; Gelatin; Sodium alginate; Rheological properties; Texture;
机译:大豆分离蛋白和水胶体基混合物在3D食品印刷中的应用前景广阔
机译:稻面团作为挤出基于3D印刷的食品材料的适用性
机译:重印:用于3D打印的选定食品的可印刷性分类:使用水胶体作为参考材料的评估方法的开发
机译:基于AI的3D食品印刷,使用标准复合材料
机译:食品成分和食品体系对食品包装材料中印刷油墨溶剂分配行为的影响
机译:基于挤出的3D食品印刷 - 材料和机器
机译:基于水胶体的挤出3D印刷的食物油墨配方